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Blueberry & Cream Cheese Croissant Puff

Blueberry & Cream Cheese Croissant Puff on a white plate with fresh basil garnish.

Blueberry, Mixed Berry or Any Berry Cream Cheese Croissant Puff

This berry bread pudding caserole Is super easy. It can be made with any kind of berry, mixed berries, fresh berries, frozen berries or a combination of any of those. This blueberry croissant puff was made with half frozen blueberries and half fresh blueberries. If using frozen berries, thaw them out first. Pepé is about to go full Rambo with the microwave to thaw them, so I had to stop him.  You want to thaw them, not cook them. Microwave them gently, about 20-30 seconds at a time, or one minutes on 20% power until they are no longer frozen.  

Packed full of blueberries

Veruca Salt, from “Willy Wonka and the Chocolate Factory” would have loved this bread pudding. It’s loaded with blueberries and it wouldn’t have turned the little brat into a giant blueberry that needed to be squeezed.

Three large croissants sitting in a square, white dish.

Step-by-Step Instructions

Preheat oven to 350°F (175°C/Gas mark 4).

Large chunks of croissants in a square, white dish with a nutcracker who looks like a chef in the foreground.

Tear or cut croissants into large pieces about 1”(25mm) and place them in a 8 1/2 inch to 9 inch (216mm to  228mm) square pan. 

Blueberries and croissant pieces in a white square casserole dish.

Evenly distribute blueberries over the top and poke some in and under the croissants. or layer half the croissant pieces, half the blueberries and repeat. 

VitaMix blender with a pale yellow batter being blended. There's a nutcracker who looks like a chef to the left and a bottle of vanilla to the right.

Blend cream cheese, sugar, eggs, milk and vanilla in a blender or mixer. Pour batter evenly over berries and croissant pieces. 

Batter soaking into blueberries and croissant pieces in a white square casserole dish ready to bake this blueberry & cream cheese croissant puff.

Coat everything with the batter, then let it soak into the bread for 20 minutes.

Baked blueberry & cream cheese croissant puff dusted with powder sugar in a white square casserole dish.

Bake at 350°F (175°C/Gas mark 4) for 35 to 40 minutes or until set in center and toothpick comes out mostly clean. If the top is getting too brown, you can cover it with foil for the last 10 minutes.

 

Blueberry bread pudding on a white plate with fresh basil garnish and a nutcracker who looks like a chef in the background
Pepé admiring our delicious Blueberry & Cream Cheese Croissant Puff. It has twice the blueberries as all the other recipes out there.

Let rest for 5 to 10 minutes, sprinkle with powdered sugar and serve warm or room temperature.

Blueberry & Cream Cheese Croissant Puff

Total Time1 hr 15 mins
Course: Breakfast, Brunch, Dessert
Cuisine: French
Servings: 9 servings
Calories: 287kcal

Ingredients

  • 3 large croissants (torn or cut up about 5 to 5 1/2 cups)
  • 2 cups blueberries (fresh or frozen or any mix of berries)
  • 8 ounces cream cheese (softened)
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Instructions

  • Preheat oven to 350°F/175°C/Gas mark 4.
  • Tear or cut croissants into large pieces (about 1”/25mm) and place them in a 8 1/2 inch to 9 inch (216mm 228mm) square pan.
  • Evenly distribute blueberries over the top and poke some in and under the croissants. or layer half the croissant pieces, half the blueberries and repeat. Blend cream cheese, sugar, eggs, milk and vanilla in a blender or mixer. Pour batter evenly over berries and croissant pieces.
  • Let batter soak into bread for 20 minutes.
  • 350°F/175°C/Gas mark 4 for 35 to 40 minutes or until set in center and toothpick comes out mostly clean. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
  • Let rest for 5 to 10 minutes, sprinkle with powdered sugar. Can be served warm or room temp.

Notes

Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup/118ml) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F/175°C/Gas mark 4 for 20 to 25 minutes or until set in center and golden brown.

Nutrition

Calories: 287kcal | Carbohydrates: 32g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 213mg | Potassium: 138mg | Fiber: 1g | Sugar: 23g | Vitamin A: 626IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

Another berry and cream cheese dessert that you may also like

Strawberry Cream Cheese Tart 

Strawberry Tart

• Should this Blueberry Croissant Puff be refrigerated?

According to Kraft, cakes and cookies made with cream cheese do not require refrigeration. However, they do suggest you refrigerate a cheesecake. Click here for their link.


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